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Italian Stuffed Tomatoes

Country.Chef's picture
  Tomatoes 8 Medium
  Bulk italian sausage 1⁄2 Pound
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced
  Chopped zucchini 1 Cup (16 tbs)
  Minced fresh basil/2 teaspoons dried basil 2 Tablespoon
  Minced fresh oregano/1 teaspoon dried oregano 1 Tablespoon
  Red wine vinegar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooked long grain rice 1 1⁄2 Cup (24 tbs)
  Shredded provolone cheese/Shredded mozzarella cheese 3⁄4 Cup (12 tbs)
  Shredded parmesan cheese 6 Tablespoon, divided
  Chopped fresh parsley 3 Tablespoon

Cut a thin slice off the top of each tomato.
Leaving a 1/2-in.-thick shell, scoop out the pulp; chop pulp and set aside.
Invert the tomatoes onto paper towels to drain.
Meanwhile, cook sausage, onion and garlic in a skillet until sausage is browned; drain.
Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper.
Simmer, uncovered, for 10 minutes.
Remove from the heat.
Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato.
Place in an ungreased 13-in.x 9-in.x 2-in.baking dish.
Sprinkle remaining Parmesan on top.
Cover and bake at 350° for 20 minutes.
Uncover and bake 15 minutes more or until the tomatoes are heated through.

Recipe Summary

Main Dish

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